Grilled Huli Huli Chicken
This Grilled Huli Huli Chicken features tender chicken marinated in pineapple juice, soy sauce, brown sugar, ginger, garlic, and ketchup, then grilled until caramelized.
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Servings: 12
Ingredients
- 1 cup pineapple juice
- 1 cup packed light brown sugar
- 3/4 cup ketchup
- 3/4 cup reduced-sodium soy sauce
- 1/2 cup chicken broth
- 3 tsp fresh ginger minced
- 3 tsp garlic minced
- 24 boneless skinless chicken thighs about 4 lb
- OR 4 lb boneless skinless chicken breasts
Instructions
- In a medium bowl, combine the pineapple juice, packed light brown sugar, ketchup, reduced-sodium soy sauce, chicken broth, minced fresh ginger, and minced garlic.
- Whisk until the brown sugar is dissolved and the marinade is fully combined.
- Reserve 1 cup of the marinade for basting.
- Cover the reserved marinade and refrigerate it until ready to use.
- Divide the remaining marinade evenly between two large resealable plastic bags.
- Add 12 chicken thighs to each bag.
- Seal the bags securely and turn them several times to coat the chicken evenly with the marinade.
- Refrigerate the chicken for at least 6 hours, or overnight for best flavor.
- When ready to cook, remove the chicken from the marinade.
- Discard the used marinade that has been in contact with the raw chicken.
- Moisten a paper towel with cooking oil.
- Using long-handled tongs, lightly coat the grill rack with the oiled paper towel to help prevent sticking.
- Preheat the grill to medium heat.
- Place the chicken on the prepared grill rack.
- Cover and grill for 6 to 8 minutes per side, or until the chicken is cooked through.
- During the last 5 minutes of grilling, baste the chicken occasionally with the reserved marinade.
- Continue grilling until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer.
- Remove the chicken from the grill.
- Allow the chicken to rest for several minutes before serving.
- Serve warm with desired side dishes.
Notes
To make this Grilled Huli Huli Chicken gluten free, replace the soy sauce with certified gluten-free tamari or gluten-free soy sauce.
Confirm that the ketchup, chicken broth, pineapple juice, brown sugar, garlic, ginger, and all seasonings are labeled gluten free.
Use a clean grill rack, utensils, tongs, and serving platter to prevent cross-contamination.
If serving with rice, salad, or grilled vegetables, verify that any added sauces or dressings are also gluten free.
For guests with celiac disease, use certified gluten-free ingredients whenever possible.